Recipes

Rustic Tuscan Style Soup – with white bean, sausage and kale

BY: Michaela Graves

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Today it was 90 degrees in our part of California, that’s right 90 degrees in late October!  It’s not easy to get in the Autumn spirit when the weather is not cooperating.  All I want to do is curl up with a blanket in front of the fire, but it’s way too hot. And I keep looking at my scarves in the closet wondering if they will make an appearance anytime soon.  However, it was cold for approximately 5 minutes last week, so I took the opportunity to make a warm and rustic Tuscan inspired soup . 

Rustic Tuscan Style Soup: Spicy White Bean & Kale Soup with Sausage & Potatoes

This soup is one of my hubby’s favorites, because it gets yummy flavor and a little heat from spicy Italian sausage. 

And I love to make it for us because in addition to the super tasty sausage it’s also loaded with vegetables.  Onion, carrots, potatoes, the classic Tuscan ingredient of cannellini beans, and the ever nutritious and good for you veggie, kale! 

Rustic Tuscan Style Soup: Spicy White Bean & Kale Soup with Sausage & Potatoes

The really wonderful thing about adding kale to a soup is that you can add a TON and it mixes right in with all those other ingredients so if your not a big fan, you don’t even know it’s there.  That’s really my favorite thing about soups in general, all those veggies!   

Making soup also gives me a reason to break out my absolute favorite kitchen tool, my cast iron dutch oven.  This is truly my favorite favorite thing to cook in.  I know when I’m making a meal in the dutch oven, it will almost always be the only pan that gets dirty.  It’s the queen of the One Pot Meal vessels in my book.  I use my dutch ovens so much I actually have two!  You can find them over at Amazon and just look at how many color choices you have!  It comes in ELEVEN different colors! 

Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Cerise (Cherry Red)

Rustic Tuscan Style Soup: Spicy White Bean & Kale Soup with Sausage & Potatoes

The other great thing about cooking meals in the dutch oven, is that its really the original “slow cooker.”  Most meals cooked in the dutch oven, cook low and slow, you can throw all the ingredients in, let it simmer on the stove top or throw it in the oven. 

Rustic Tuscan Style Soup: Spicy White Bean & Kale Soup with Sausage & Potatoes

This soup takes just about 20 minutes to prep and then it can simmer away.  It’s similar to that zuppa toscana you might have had at that famous Italian chain restaurant, but with a few different twists.  I swap out the heavy cream for half and half, and I use fresh thyme instead of rosemary, for a slightly milder herb flavor. 

Rustic Tuscan Style Soup: Spicy White Bean & Kale Soup with Sausage & Potatoes

Serve it with some Parmesan, rustic sourdough bread, and a glass of your favorite wine!  Enjoy!

Rustic Tuscan Style Soup: Spicy White Bean & Kale Soup with Sausage & Potatoes

Rustic Tuscan Style Soup with Sausage, Kale, and White Beans
Serves 6
A spicy and hearty soup made with white cannellini beans, lots of fresh kale, spicy Italian sausage and hearty potatoes. Perfect to warm you up on a cold night!
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Prep Time
20 min
Cook Time
40 min
Total Time
40 min
Prep Time
20 min
Cook Time
40 min
Total Time
40 min
Ingredients
  1. 1 small onion, chopped
  2. 1 cup carrots, chopped
  3. 3 cloves garlic, minced
  4. 1 TBS fresh Thyme, minced
  5. 1 pound potatoes, chopped
  6. 1 can cannellini beans, drained and rinsed
  7. 1 bag of kale, stems removed, chopped
  8. 1/2 cup white wine (I used Pino Grigio)
  9. 1 cup half and half, room temperature
  10. 6 cups chicken broth
  11. Olive Oil
  12. Salt & Pepper to taste
  13. Crushed red pepper, to taste
Instructions
  1. Over medium high, heat a small drizzle of olive oil in your dutch oven, or other large soup pot.
  2. Add spicy sausage and brown over medium high heat, crumbling, until cooked through. Transfer to a small bowl and set aside.
  3. In the same dutch oven, add another small drizzle of olive oil, then add onions, sauteing over medium high heat until translucent.
  4. Add carrots, garlic, thyme, salt and pepper, and cook an additional 3 - 4 minutes until carrots have softened and the garlic is fragrant. Add white wine, stirring together with the vegetables until wine has reduced slightly.
  5. Pour in the chicken broth, and add in the potatoes, white beans, kale and cooked sausage.
  6. Bring to a simmer and cook on low for about 30-4o minutes, until potatoes are tender and flavors have combined.
  7. Remove from heat, and stir in half and half. Season with salt, pepper and red pepper flakes to taste.
  8. Serve with rustic bread and Parmesan cheese. Enjoy!
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